Southwest Texas Chili

 

A steamy bowl Southwest Texas Chili isn’t only savory and satisfying, it’s a staple ingredient used for other recipes like Cheese Enchiladas Con Carne, Frito pie, chili dogs, Mexican lasagna, etc. If you’re serving 2-3 people or want just a few meals out of one pot, cut this recipe in half or freeze your leftovers in gallon freezer bags.

 
 
 
 
 

Elements

1 TABLESPOON AVOCADO OIL

4 POUNDS LEAN GROUND BEEF

2 TABLESPOONS GEBHARDT® CHILI POWDER

1 TABLESPOON HATCH RED CHILE PASTE

1 TABLESPOON GARLIC SALT

1 TABLESPOON MOLCAJETE-GROUND CUMIN (CAMINO SEEDS)

2 TABLESPOONS SEA SALT

2 TABLESPOONS BLACK PEPPER

2 (6-OZ) CANS TOMATO PASTE

1 QUART BEEF BROTH

2 CANS RED KIDNEY BEANS, DRAINED AND RINSED

1 (15.5-OZ) BAG CORN CHIPS, OPTIONAL

FRESH CORNBREAD, OPTIONAL

2 CUPS COLBY JACK OR MONTEREY JACK CHEESE

Directions

  1. In a large pot or dutch oven over medium heat, add the oil and ground beef; cook the meat thoroughly.

  2. Drain any excess grease off of the meat and discard.

  3. Add the chili powder and chile paste; stir to completely coat all of the meat.

  4. Using a molcajete, grind the camino seed into a fine powder and add to the meat.

  5. Add the garlic salt, sea salt, and black pepper; stir to combine.

  6. Add the tomato paste and beef broth; stir, stir, stir.

  7. Place a lid over the pot or dutch oven, but leave a crack to allow the steam to escape.

  8. Reduce the chili for about 30 minutes, stirring every 10 minutes.

  9. Reduce the heat to medium-low, add the kidney beans, and simmer for another 10 minutes.

  10. Ladle the chili into a bowl and top with cheese. If desired, add a handful of corn chips or crumbles of cornbread.

 

x, Melissa

Progression Slides

BeefMelissa ChildressGround Meat, Chili, Comfort FoodComment